Creamy Pinto, Ham and Sweet Potato Soup

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Creamy Pinto, Ham and Sweet Potato Soup recipe by Barefeet In The Kitchen
This is a smooth and creamy soup, loaded with flavor from ham and pinto beans. Thickened with sweet potatoes, yet with only a hint of sweet potato flavor in the finished soup.

Slightly spicy from Mexican spices, this soup was a surprise success the other night for dinner.

I had planned something else for dinner. However, when I started to make it, I only had a handful of the necessary ingredients. I decided to play with an idea for using sweet potatoes and pintos together and it worked out great.

If you don’t have a ham bone waiting in your freezer, simply use a bit of cooked ham. Don’t skip it though, the ham is a crucial ingredient in this soup. This soup has a smoky, salty flavor that only the ham can provide.

Creamy Pinto, Ham and Sweet Potato Soup recipe by Barefeet In The Kitchen

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Creamy Pinto, Ham and Sweet Potato Soup

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Servings: 8 servings

Ingredients 

  • 1 ham bone or 1/2 lb cooked ham pieces
  • 1 small onion halved and peeled (do not chop)
  • 3 small sweet potatoes peeled and chopped bite size, about 6 cups
  • 3 cans pinto beans drained or 5 cups cooked pinto beans
  • 2-3 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon Mexican spice mix
  • 5 cups chicken stock
  • Optional: drizzle of cream for topping if desired

Instructions

  • Place all ingredients in the Crock-pot, cover and cook on HIGH for 4 hours. Remove the onion with a slotted spoon and discard. Carefully remove the ham bone and any smaller pieces of bone. Use an immersion blender (or transfer to a blender in batches) and pulse the soup several times to thicken it. You can puree until smooth, as I did, or leave bite size chunks in the soup. Leave the pureed soup uncovered and cook on HIGH for another 2 hours, stirring occasionally. Cook until it has thickened. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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